Seven-Hour Leg of Lamb

Place a rack in middle of oven and preheat to 275°. Season lamb liberally with salt and pepper. Heat oil in a large Dutch oven or other heavy ovenproof pot over medium-high. Cook lamb, turning occasionally with tongs, until golden brown, 8–10 minutes; transfer to a plate.

Add onion, garlic, thyme sprigs, and bay leaves to pot. Pour in rosé and bring to a boil, scraping up any browned bits with a wooden spoon.

Return lamb to pot, cover with a lid, and transfer to oven. Roast until meat is very tender and nearly falling off the bone, 5–7 hours.

At least 2 hours after the lamb has been cooking, pulse parsley and garlic in a food processor until finely chopped. Pulse in oil just to combine. Season persillade with salt and pepper; transfer to a small bowl.

Carefully remove lamb from cooking liquid and transfer to a platter. (Strain cooking liquid through a fine-mesh sieve into a medium bowl and skim fat; save liquid to use in soups, in braises, or for making beans.) Serve lamb with persillade alongside. Do ahead: Persillade can be made 5 hours ahead. Store tightly covered at room temperature.